6. In a 10-inch pie pan or ovenproof skillet, add vegetable spray and transfer potatoes and egg mixture to pan. Sprinkle with low-fat parmesan cheese and bake until firm and brown on top, about 20–30 minutes.

7. Remove omelet from oven, cool for 10 minutes, and cut into five pieces.

Preparation1. In a large skillet, heat olive oil over medium heat. Add onion, red pepper, carrots and garlic. Sauté mixture for 10 minutes. Add wine and bring to boil. Push vegetables to one side of the pan.

2. Arrange fillets in a single layer in center of skillet. Cover and cook for 5 minutes.

3. Add tomato and olives. Top with cheese. Cover and cook for 3 minutes or until fish is firm but moist.

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